Chickpea Curry

3 or 4 large fragrant tomatoes or a a dozen or so cherry tomatoes (optional)

1 large onion, diced

1 garlic clove, finely grated

1 tablespoon ginger purée or freshly grated ginger

2 tablespoons curry powder

1 tablespoons turmeric

1 teaspoon cayenne (optional)

1 teaspoon salt

4-6 tablespoons double cream*

2 tablespoons of vegetable oil (or other flavourless oil)

(Can also add any leftover veggies you need to use up in the fridge like a bit of zucchini, white cabbage, or spinach, for example.)

Soften diced onions in a pan with your salt and a couple tablespoons of oil over medium-high heat. Once softened add ginger, garlic, and spices. Cook for 1 minute, stirring constantly to avoid burning the garlic.

Add drained chickpeas, passata, and tomatoes. Cover and bring to a boil, then reduce to low heat, and let simmer for 15 minutes, stirring occasionally.